Crack Breakfast Sliders Bacon Egg & Cheese Hawaiian Rolls
These Crack Breakfast Sliders Bacon Egg & Cheese Hawaiian Rolls are loaded with fluffy scrambled eggs, crispy bacon, melted cheddar cheese, and soft Hawaiian rolls baked with a buttery topping. They're perfect for weekend brunch, holiday mornings, meal prep, or feeding a crowd with minimal effort.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Non-stick skillet
- Whisk
- Cutting board
- knife
- pastry brush
- Measuring cups and spoons
- Spatula
Ingredients
- For the Sliders
- 12 Hawaiian sweet rolls
- 8 large eggs
- 8 slices bacon cooked and chopped
- 8 slices sharp cheddar cheese
- 2 tablespoons butter for scrambling eggs
- 1 tablespoon butter melted (for topping)
- 1 teaspoon Dijon mustard optional
- 1 teaspoon Worcestershire sauce optional
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Black pepper to taste
- 1 tablespoon chopped fresh parsley
- Butter Topping
- 1 tablespoon melted butter
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- Pinch of black pepper
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.Cook the bacon until crispy. Drain on paper towels and chop into small pieces.Melt 2 tablespoons butter in a skillet. Whisk the eggs with salt, pepper, garlic powder, and onion powder, then cook gently until just set. Do not overcook.Slice the Hawaiian rolls in half horizontally while keeping them connected. Place the bottom half in the baking dish.Layer the scrambled eggs evenly over the rolls.Sprinkle the chopped bacon across the eggs.Add the cheddar cheese slices to completely cover the filling.Place the top half of the rolls over the cheese.Mix the melted butter with garlic powder, dried parsley, Worcestershire sauce, and Dijon mustard (if using). Brush generously over the tops of the rolls.Cover loosely with foil and bake for 15 minutes.Remove the foil and bake another 8–10 minutes, or until the cheese is melted and the tops are golden brown.Rest for 5 minutes before slicing into individual sliders. Garnish with fresh parsley and serve warm.